(French) De Pomiane, Édouard. La Physique de la Cuisine et son Art: 700 Plats tres Simple. Beginner Preface by Curnonsky

Preface by Curnonsky

Includes traditional and contemporary Swedish recipes for dishes such as Rye Bread

methods of preparing meats

ripe cucumber pickles

(French) De Pomiane, Édouard. La Physique de la Cuisine et son Art: 700 Plats tres Simple. Beginner Preface by CurnonskyOriginal wrappers. Paris: Albin Miuchel, [1950]. douard de Pomiane (1875 1964) was a well regarded French food writer, scientist, and radio broadcaster. His writing was remarkable in its time for its directness (he frequently uses a strange second person voice, telling youthe readerwhat you are seeing and smelling as you follow a recipe) and for his general disdain for upper class elaborate French cuisine. He travelled widely and quite a few of his